Laswa is an Ilonggo vegetable stew from the western Visayas region of the Philippines. It typically uses local wild greens and seasonal produce.
Laswa is similar to pinakbet of the Ilocos region and bulanglang of Batangas cuisine, but it normally uses only salt for saltiness instead of fish paste[bagoong monamon], fish sauce[patis], or krill paste[bagoong alamang].
Laswa can be made with a wide range of vegetables. Filipino pumpkin[kalabasa], luffa[patola], and long bean[sitaw] are some of the most common. Other good choices are eggplant[talong], okra, unripe papaya, bitter melon[ampalaya], banana bud[puso ng saging], and wing bean[sigarilyas]. Use whatever ingredients are preferred, available, and in season.
Jute leaf[saluyot] and okra help give a thicker texture to the simple broth, and at least one of them is normally added. Moringa leaf[malunggay] or malabar spinach[alugbati] might also be included if available.
The natural flavor of ingredients is emphasized. Salt and sometimes pepper are normally the only seasonings.
Shrimp can be added to cook in laswa, or even crab or squid. If using shrimps, normally the whole shrimp is put in, shell and head and all.
Laswa pairs well with seafood, such as grilled fish. Without seafood added, this vegetable-based stew also makes a great vegan dish on its own.
Ingredients
- garlic, minced
- water
- kalabasa, seeded and chopped
- luffa[patola] peeled and chopped
- long bean[sitaw] or wing bean[sigarilyas], trimmed and chopped
- jute leaf[saluyot] and/or okra, chopped
- bitter melon[ampalaya], halved and seeded and sliced (optional)
- shrimp (optional)
- moringa leaf[malunggay] or malabar spinach leaf[alugbati] (optional)
- salt
- black pepper, ground (optional)
Method
- saute garlic
- add pumpkin, water to cover
- simmer until softened
- add luffa, bitter melon, okra
- add wing bean, jute, moringa
- simmer until cooked completely
- stir in salt, pepper
- serve